I really appreciate you answering re: Kale chips .......... I think I will give it a try this weekend when I am off work ........... Thanks much! ......... 2B/ jan (btw: there was no kale on the icon page--I looked--lol) so I sent a pineapple instead ...... (good in fruit smoothies) .......

~Kind words can be short and easy to speak, but their echoes are truly endless." .... Mother Teresa

You're right about kale chips being expensive! All of the recipe links in this thread have directions. Some like to bake kale chips at a low temp, and others like high temps. They won't taste exactly the same as the bagged chips; I think they're better. You can season them any way you want. I like them plain. Have fun choosing recipes!

Edited by: PATTK1220 at: 7/4/2012 (17:40)

Patt in Minneapolis Leader, Forks Over Knives & Engine 2 Diet ~~~~~~~~~~~~~~~~~~~~~ One's philosophy is not best expressed in words; it is expressed in the choices one makes ... and the choices we make are ultimately our responsibility.- Eleanor Roosevelt

The food you eat can be either the safest & most powerful form of medicine or the slowest form of poison. ~Ann Wigmore

Hi, I have a Q. re the Kale chips ........... I saw a 'wee' bag in whole food store Tues. that cost $5.99 .......... I knew I could inhale that quickly so I left it on the shelf ........ I see you can put it in oven @ 200 degrees ............... Do you do anything else to it? Sea salt? ...... does it take very long? ................ I buy Kale routinely and use for our morning Green drinks ............ w/ protein powder (Chocolate) w/ our other veggies and some blueberries it is really good ...............

~Kind words can be short and easy to speak, but their echoes are truly endless." .... Mother Teresa

Out of all the foods I have ever had, miso soup is my primary comfort food. So many times for so many reasons, when I can not eat, I will have some miso soup (miso and hot water) rather than nothing. I feel I am taking care of myself, it's warmth and taste are just right when I am not. One thing to look out for when purchasing miso is its sodium content. I find, in general, that the misos I find in the Asian markets have a great deal of sodium. The artisan miso made in my area has perhaps 1/3 that amount. I have yet to make it myself. It looks difficult but could be an interesting project.

Patt in Minneapolis Leader, Forks Over Knives & Engine 2 Diet ~~~~~~~~~~~~~~~~~~~~~ One's philosophy is not best expressed in words; it is expressed in the choices one makes ... and the choices we make are ultimately our responsibility.- Eleanor Roosevelt

The food you eat can be either the safest & most powerful form of medicine or the slowest form of poison. ~Ann Wigmore

Miso is a wonderful ingredient, but you have to be sure you're buying the right miso for your dish. There are 4 basic kinds (white, yellow, red, black); and recipes usually tell you which color you need. White is the mildest and is commonly used in dips, dressings, vegan ricotta, etc. If you're adding miso to a soup, add it at the end so that it never comes to a boil. That would kill the organisms that make it such a healthy product. It also makes the miso gritty. If you have an Asian market in your area, that's the best place to buy it. It isn't expensive. I buy a 2 pound package for about $5, and the refrigerator shelf life is a couple of years.

This recipe from Robin Robertson showcases one of the uses of miso. You can't taste it as an individual ingredient, but the dish is not as good without it. This is one of my all time favorite dinners: Lemony Swiss Chard Stuffed Shells www.harvardcommonpress.com/lemony-chard-stuffed-shells/

Cast iron tea pots are pretty, but they're a lot of work to maintain IMHO. I also don't care for the taste of tea that's brewed in an iron pot, but that's my personal taste. As a lifelong tea drinker, I prefer ceramic/clay/porcelain teapots. Loose tea is always best. A tea ball or infuser is handy. If you leave tea leaves in the pot, the tea gets bitter. You can also strain the brewed tea into a heated fresh pot and discard the brewed leaves.

Edited by: PATTK1220 at: 6/11/2012 (14:57)

Patt in Minneapolis Leader, Forks Over Knives & Engine 2 Diet ~~~~~~~~~~~~~~~~~~~~~ One's philosophy is not best expressed in words; it is expressed in the choices one makes ... and the choices we make are ultimately our responsibility.- Eleanor Roosevelt

The food you eat can be either the safest & most powerful form of medicine or the slowest form of poison. ~Ann Wigmore

Chef AJ just posted a video about making kale chips www.eatunprocessed.com/ She uses a dehydrator. You could try cooking them at a very low (200F) setting in your oven, too. This might be the nudge I need to buy a dehydrator.

Patt in Minneapolis Leader, Forks Over Knives & Engine 2 Diet ~~~~~~~~~~~~~~~~~~~~~ One's philosophy is not best expressed in words; it is expressed in the choices one makes ... and the choices we make are ultimately our responsibility.- Eleanor Roosevelt

The food you eat can be either the safest & most powerful form of medicine or the slowest form of poison. ~Ann Wigmore

I made kale chips for the first time this week and they were YUMMY! What I did was after cutting and washing them, I put them in my salad spinner...it worked great. And it's true that they need to be watched carefully as some of them were overdone due to our oven that runs a little high.

You don't really need to use oil when you make kale chips. I always make mine oil-free. The tip to making good chips is to be sure the kale is completely dry; use towels and blot it. This recipe uses a lower temp; you can also bake them at 425 for about 3 minutes. Whatever temps you choose to use, watch them carefully because they can go from chip to ash in just a few seconds. www.onegreenplanet.org/vegan-food/baked-kale-chips/ The recipe looks like it is based on the one on Linday Nixon's Happy Herbivore blog; it calls for a toaster oven. That would be good method to use to make a very small batch. The chips don't keep well; so just bake what you think you (and any friends/family who might share) will eat.

Edited by: PATTK1220 at: 6/4/2012 (18:34)

Patt in Minneapolis Leader, Forks Over Knives & Engine 2 Diet ~~~~~~~~~~~~~~~~~~~~~ One's philosophy is not best expressed in words; it is expressed in the choices one makes ... and the choices we make are ultimately our responsibility.- Eleanor Roosevelt

The food you eat can be either the safest & most powerful form of medicine or the slowest form of poison. ~Ann Wigmore

Patt in Minneapolis Leader, Forks Over Knives & Engine 2 Diet ~~~~~~~~~~~~~~~~~~~~~ One's philosophy is not best expressed in words; it is expressed in the choices one makes ... and the choices we make are ultimately our responsibility.- Eleanor Roosevelt

The food you eat can be either the safest & most powerful form of medicine or the slowest form of poison. ~Ann Wigmore

I use a little raw honey, sea salt, and raw apple cider vinegar and eat them as a salad. My kids will even eat kale this way. It's a raw recipe for kale chips I got a couple of years ago on line. Recipe is to put them in a dehydrator (excalibur) so you only lightly dry them not cook them so enzymes and nutrition is not destroyed. I tried them according to the recipe but prefer them fresh and not dehydrated. Delicious!!!

That men may know that you, whose name alone is JEHOVAH, are the most high over all the earth. Psalms 83:18 American King James Version

i toss mine in apple cider vinegar, nootch, garlic powder and a little salt - no oil - and they turn out great!

live every day so the border collie is happy for a good, active life! "i run because i can" coach nicole! "I AM A RUNNER because I run. Not because I run fast. Not because I run far." john bingham "Right here, right now, right choice" cannie50! one day at a time...

Pull kale leaves off stem in bite sized pieces, wash & spin (in a salad spinner). Make sure the kale bits are nice and dry with a paper towel (otherwise they will steam instead of getting nice and crunchy in the oven).

Rub a non-stick cookie sheet with olive oil. Toss kale leaf pieces in a large bowl with a little olive oil until all the leaves have a little olive oil on them (not a lot).

Spread kale on the cookie sheet and lightly sea salt; bake for 5 - 10 minutes depending on how humid it is and how much you dried your kale after washing.

There's a fine line between done and burned, so you have to watch it closely.

If done just right, it turns out like kale "potato" chips and they have a wonderful crunch! You won't be able to eat just one!

Elisabeth Grace

Trust in the LORD with all your heart and lean not on your own understanding; in all your ways acknowledge him, and he will make your paths straight. Proverbs 3:5-6

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